If you’re looking for a delicious recipe that fits a low-protein diet, this mushroom pie is the answer. It’s packed with flavor. It is easy to prepare. Most importantly, it is tailored for those who need to monitor their protein and phenylalanine intake carefully.
Ingredients
- Brown mushrooms: 1000 g
- Green onion: 90 g
- Fresh garlic: 15 g
- Sorrel: 20 g
- Dill: 5 g
- Sunflower oil: 200 g
- Violife Mozzarella (plant-based alternative): 180 g
- Violife Creamy (plant-based alternative to mascarpone): 150 g
- Mascarpone: 100 g
- Low-protein flour: 500 g
- Tapioca flour: 150 g
- Potato starch: 50 g
- Water: 400 g
- Dry yeast: 10 g
- Honey: 10 g
Preparation
Prepare the mushroom filling
Clean and cut the brown mushrooms into cubes.
Place the cubed mushrooms in a baking tray.
Drizzle half of the olive oil over the mushrooms, then add dried oregano, salt, and pepper to taste.
Mix well to ensure the mushrooms are evenly coated.
Bake in a preheated oven at 180°C for approximately 15 to 20 minutes, or until the mushrooms are nicely browned and have released their liquid.
While the mushrooms are baking
Slice the onions, chop the green onions, and slice the garlic.
In a large pan, heat the remaining sunflower oil.
Add the sliced onion and garlic, sautéing for a few minutes until softened.
Add the mascarpone and the low-protein cream (i.e. Violife creamy) to the pan and stir well, allowing it to come to a gentle simmer.
Add the chopped green onions, the dill and the sorrel to the mascarpone sauce and stir to combine, then remove from heat.
Once the mushrooms are roasted, drain any excess liquid and add them to the mascarpone sauce. Mix thoroughly.
Make the Dough and assemble the pie
Mix the low-protein flour, tapioca flour, potato starch, dry yeast, and honey with water to form a smooth dough.
Let the dough rise for 30–40 minutes.
Roll out the dough and place it in a yena baking tray.
Spread the low-protein mozzarella on the dough.
Spread the mushroom filling evenly over the mozzarella layer.
Add a top layer of dough to encase the pie content. Bake at 180°C for 35–40 minutes, or until golden and firm to the touch.
- Nutritional Breakdown per 100 g
| Component | Amount |
| Phenylalanine | 50.3 mg |
| Protein | 1.3 g |
| Calories | 193 kcal |
| Fat | 11.1 g |
| Carbohydrates | 23 g |
| Calcium | 5.1 mg |
| Iron | 0.2 mg |
This mushroom pie is an excellent choice for individuals who need to limit their protein intake, whether due to phenylketonuria (PKU) or other rare metabolic disorders. The mix of fresh herbs, creamy plant-based alternatives, and savoury mushrooms creates a comforting dish that everyone at the table can enjoy, without compromise.
Tip: Serve warm or cold, paired with a fresh salad for a complete meal. Enjoy every bite, knowing it’s as safe as it’s delicious.
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Why Donate?
Every euro you give is a vote for more content, more recipes, more hope.Your support means we can publish more often, dive deeper, and reach more families who need answers.You’re not just donating—you’re joining a movement that refuses to let rare conditions mean rare support.
Why Donate?
Every euro you give is a vote for more content, more recipes, more hope.
Your support means we can publish more often, dive deeper, and reach more families who need answers.
You’re not just donating—you’re joining a movement that refuses to let rare conditions mean rare support.
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